It looks like I’m on a one woman quinoa crusade at the moment. I can’t get enough of the stuff. Those little nutty grains are just so yummy, and I always feel better eating them rather than pasta or white rice. The lettuce bowls are really easy to do but I think they are a bit more exciting than just serving the chicken with a simple side salad.
Playlist to accompany your cooking
Ingredients – Serves two, or one with good lunch leftovers
2 chicken breasts
1 cup quinoa
1 tbsp cajun seasoning
1 larger red onion – cut into slices
2 peppers – cut into slices
6 spring onions – cut into small pieces
1 chicken stock cube
Pre-heat the oven to 180C (fan oven).
Cut the chicken breast into bite-sized pieces and coat in the cajun seasoning.
Bake in the oven for around 20 minutes.
While the chicken is baking, wash your quinoa under the tap to rinse off the bitter coating.
Add the chicken stock cube to boiling water, and cook the quinoa for 15 minutes.
While the quinoa is cooking, stir-fry the onion and pepper pieces for a few minutes until softer, but still with a crunch. Add the spring onion for the last couple of minutes.
Drain the quinoa, and toss everything together.
With the iceberg lettuce, carefully peel off to form ‘bowls’ and serve the quinoa inside.
Dress with a ranch dressing, or olive oil and balsamic vinegar.
Photos on the way! They’re currently being held prisoner on my old phone, which doesn’t want to give them up without a fight.